Wednesday, October 12, 2016

Onions Burgers and Ranch Fries

Hey guys and gals! Sorry we've been absent lately. It's been one hell of a week, no joke. Today we come prepared with a delicious recipe that'll knock your socks off. It's juicy, sweet, and salty all in one. If onions aren't your thing, check out one of our other recipes throughout this blog. We have plenty that'll satisfy your grub needs. Grab those aprons and we will get started!  

Onion Burgers and Ranch Fries 
Yields 8 Servings 

You Will Need: 
  • 1.5 LBs Ground Beef 
  • 1 Onion, diced 
  • 1 Package Onion Soup Mix 
  • Hawaiian Sweet Buns 
  • Crinkle Fries 
  • Ranch Powder 
  • Butter 

Things You Might Consider Grabbing: 
  • Condiments 
  • Tomatoes, sliced 
  • Lettuce 
  • Mixing Bowls 
  • Cast Iron Skillet 
  • Something to Drink, probably beer or wine 
  • Cooking Sheet 
  • Something to Spread Butter  

Let's go! 

  1. Open the package of meat. 
  2. Plop that juicy meat into a mixing bowl.  
  3. Sprinkle in your onion soup mix. 
  4. Chop up an onion and throw it into the mixture. Cry a few tears. Regret nothing. 
  5. Get in there and mix that meaty goodness with your phalanges. 
  6. Once that's done, form some meat patties. You should be able to make 8 to 10 patties depending on how thick you enjoy your meat. 
  7. Before cooking your burgers, dump the fries on the cooking sheet. 
  8. Sprinkle the ranch packet over the fries. 
  9. Preheat your oven to 425 degrees Fahrenheit 
  10. Cook the fries for 25 minutes. 
  11. As your fries are getting toasty, preheat your skillet. Make it hot like a Texas Summer! 
  12. Slap those formed meat patties into the skillet and let them cook for 3 to 4 minutes on each side. 
  13. They should smell and look delicious, like a cabana boy serving your drinks while on vacation. 
  14. You will know they're done when the meat no longer bleeds. 
  15. Grab your Hawaiian sweet rolls and slather them with buttah! Don't be afraid to get down into there with your butter. You want these bad boys golden and crunchy. 
  16. Slip them into the oven with your fries. Watch carefully or they will burn. No one likes that shit... 
  17. Once the fries and buns are done, start assembling your noms. 
  18. Bun, condiments, burger, lettuce, tomato, condiment, bun. Simple, right? We'd say so. 
  19. Enjoy your food and STUFF YOUR FACE!! 

Have a fan-freaking-tastic evening and we'll be back soon with another badass recipe. Hang tight and thanks for joining us! See you soon!

Saturday, October 1, 2016

Pull Your Pork!

What's happening bloggers and friends? We have something special up our sleeves today! We are going to be pulling our pork. By that, we mean whipping out our handy dandy crock pot and slapping a plump beef rump in that bad boy, cooking it for 8 hours, stabbing it with a couple forks, and ripping it to shreds. Sounds like fun, right? We'd say so! If you aren't a fan of pulled pork or coleslaw, that's a damn shame. The two pair wonderfully together, especially on Hawaiian sweet rolls. We couldn't find any of those little buggers, so we settled (unhappily, FYI) for normal bread rolls. Those weren't quite as delicious as we were looking for, but c'est la vie. Grab your weapons of choice and meet us in the kitchen!

Dr. "Pull Your Pork" Sandwiches
Yields Roughly 12 Servings

Things You Seriously Need:

  • 4.5 Lbs Pork Butt
  • 1 Can Dr. Pepper
  • Sweet Baby Ray's BBQ Sauce
  • 1.5 White Onions, chopped
  • Salt, to taste
  • Pepper, to taste
  • Garlic Powder, to taste
  • Dinner Rolls of choice
  • Pre-packages Cole Slaw
  • Mayo
  • Vinegar
  • Sugar

Things You Might Consider Grabbing:

  • Crock Pot
  • Gloves (If You're the Germ Avoiding Kind of Person)
  • A Big Bowl
  • Stirring Utensil of Sorts
  • Patience

  1. Grab your plump, juicy meat and slap that bad boy on a cutting board.
  2. With your fingers, massage the garlic powder, salt, and pepper in that delicious, moist meat. Add the seasonings to your liking, because truth be told, we didn't measure anything. It's all about preference.
  3. Don't be afraid of it. It won't bite, much.
  4. Once you've adequately made finger massaging love to your meat, throw that plump butt into the crock pot, dump in the Dr. Pepper, and turn it onto low, then cook low and slow for 8 hours. If you get frantic like Mandie did, you can turn it on to high. That could possibly make your meat even more tender and juicy, just saying. Forget about that shit for 8 hours. Drink some wine. Do yo thang.
  5. In the meantime, whip out that gigantic bowl we mentioned earlier. 
  6. Rip that bag of Cole Slaw open like you were hunting for a prize in a Cracker Jack box!
  7. Dump it into the bowl along with about 3 hearty spoonfuls on mayo. If you like your slaw extra creamy, add more. We did.
  8. Mix, mix, mix. You are officially a mixer, ta-da!
  9. Now flavor with sugar until it resembles Willy Wonka's candy factory.
  10. Once it's to your liking, add a splash on vinegar, literally. It's just to give a kick in your mouth...
  11. As soon as the Cole Slaw is to your liking, pop a lid on it and call it a day!

  1. Once your meat is plumped up, juicy, and you've managed to go psycho on it and shred it to itty bitty pieces, it's ready to be pieced together with it's fellow foods.
  2. Squirt some of that saucy BBQ goodness goodness onto your meat and mix that shit well.
  3. Place a heaping helping of your Dr. Pepper pulled pork onto those cloud-like rolls, then dump a gigantic spoonful of Cole Slaw onto that motherfu-- Oops. Perhaps we won't use that word on this blog...
  4. Top with the other half of your cloud bun and relish in this awesome meal you've managed to make.
  5. Serve with your favorite flavored chips and enjoy!

Thanks for being a dirty birdy with us in the kitchen! Come back for even more adult humor and fun recipes later in the week. For now, go STUFF YOUR FACE!

Sunday, September 25, 2016

Sundays With Stephie: Jambalaya

Good evening bloggers! Before we begin, I want to let y'all know what's happening with the blog. After careful consideration, Stephie and I have decided to team up indefinitely. The Tasteful Texan is under going a few changes. We've been family oriented for a long time. While it's been fun, we think it's time to do something different. We are going to be more "grown up". What this means is more language, a name change, and more outgoing posts. If cussing and fun times are not your thing, we apologize. We urge you to stick around for fun times and even better posts! Starting next week, we will be: Not Another Damn Food Blog!

Now that we've gotten that out of the way, here's Stephie with her newest recipe.


It's Stephie again!! This time we are giving y'all some sweet Southern cooking. This jambalaya is gonna make you hoot and holler. Here we go!

Yields 8 Servings

You will need:

  • 2 Tbsp Butter
  • 1 Pound Chicken, diced and grilled
  • 1/2 Pound Link Sausage, sliced and grilled
  • 1 Yellow Onion, chopped
  • 3 Cloves Garlic, minced
  • 1 Green Bell Pepper, diced
  • 1 Celery Stalk, diced
  • 1 Cup Long Grain Rice
  • 1 Can Diced Tomatoes
  • 4 Tbsp Creole Seasoning (See Recipe Below)
  • 1.5 Tsp Hot Sauce
  • 1 Tsp Worcestershire Sauce
  • 2 Cups Chicken Broth
  • 2 Bay Leaves
  • 1/2 Pound Shrimp, cleaned and grilled
  • 4 Green Onions, sliced thinly


  1. Place all uncooked meat into a bowl.
  2. Add 1.5 Tbsp Creole seasoning to the bowl and mix well; set aside. 
  3. Skewer the shrimp and prepare your grill.
  4. Once the grill is up to heat, cook the shrimp, chicken, and sausage until ready, between 5 and 15 minutes per food item.
  5. The shrimp will be the quickest to cook, so be sure to take it off the grill first, followed by the sausage, and finally the chicken.
  6. Bring the meat back inside and add to a skillet.
  7. Add the onions, garlic, celery, and bell peppers into the skillet. 
  8. Cook everything medium high for 4 minutes.
  9. Add rice, tomatoes, the remaining Creole seasoning, hot sauce, Worcestershire sauce, chicken broth, and bay leaves to the skillet mixture.
  10. Bring to a boil, reduce heat to medium-low, cover and simmer for 15 minutes to begin with.
  11. After 15 minutes, stir the pot, cover and continue simmering for another 10 minutes.
  12. Sprinkle with green onions, serve, and STUFF YOUR FACE!

To Make the Creole Seasoning:

You will Need:

  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Paprika
  • 1.5 Tsp dried Thyme
  • 1 Tsp Dried Oregano
  • 1 Tsp Dried Basil
  • 1 Tsp Cayenne Pepper
  • 3/4 Tsp Salt
  • 1/2 Tsp Pepper

  1. Combine all ingredients into a blender.
  2. Blend well until a fine powder is produced.

Stay tuned for our rebranding beginning next week. This will be the only recipe this week, so please don't think we've forgotten about you. We haven't! There will be new colors, new headers, and a compete restyling. We hope to see you all next week! Happy blogging to you all!

Wednesday, September 21, 2016

Honey Glazed Chicken and Corn

Good evening bloggers! I've been a wee bit negligent with posting this week. It's been a crazy week to say the lease, but I promise you that tonight's recipe will be delicious! We also have wonderful things planned for this week's Sundays with Stephie. She has a wonderful recipe that'll jazz up your taste buds, guaranteed. As far as tonight, I wanted to make something relatively simple. These recipes are just what the doctor ordered! Grab those aprons and I'll meet you in the kitchen!

Honey Glazed Chicken
Yields 4 Servings

You will need:

  • 1/4 Cup Honey
  • 2 Tbsp Soy Sauce
  • 1/8 Tsp Red Pepper Flakes
  • 1.5 Tbsp Olive Oil
  • 2 Skinless, Boneless Chicken Breasts, Diced


  1. Stir together the red pepper flakes, honey, and soy sauce in a bowl.
  2. Heat olive oil in a skillet over medium heat.
  3. Cook chicken in hot oil until lightly brown, about 5 minutes. 
  4. Pour honey mixture into skillet and continue to cook until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.
  5. Plate and enjoy!


Cream Cheese Corn
Yields 4 Servings

You will need:

  • 1.5 Pounds Corn
  • 4 Ounces Cream Cheese
  • 1/4 Cup Butter
  • Pinch of Sugar, To Taste


  1. Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. 
  2. Cook over medium heat for about 10 to 15 minutes. 
  3. Add a dash of sugar for added sweet element.
  4. Serve hot.
  5. Enjoy!

Stephie and I will be back soon with more foodie fun for y'all. Have a great evening, and happy blogging to you all!

Sunday, September 18, 2016

Sundays with Stephie: Lasagna Stuffed Bell Peppers

Hello bloggers! Welcome to another edition of The Tasteful Texan. Last week I told you about starting a new segment. That segment is called: Sundays with Stephie! This woman is one of my oldest and best of friends. I've known her for 15 years. Her children and my child are friends. It seems like centuries that we've known one another. Now I get to share her with you all. Fair warning though... She is just as strange as I am. Please welcome Stephie with warmth and love. Let's scroll down to meet her!


HELLO! HELLO! I'M STEPHIE! This recipe came to me in a dream... really... well the concept of it. Most of the recipes you will see from me will either happen like that or something. I kind just throw them together as I'm cooking. I hope you like it!


Lasagna Stuffed Bell Peppers
Yields 6 Servings

You will need:
  • 3 Green Bell Peppers, Halved and De-seeded
  • Lasagna Noodles
  • Mozzarella Cheese, to taste
  • 1/2 Lb  Ground Beef
  • 12 Ounces Pasta Sauce
  • Salt and Pepper, to taste
  • 8 Ounces Ricotta Cheese
  • 1/2 Cup Shredded Mozzarella Cheese
  • 1/3 Cup Parmesan Cheese
  • 1/3 Cup Fresh Parsley, Chopped
  • Salt and Pepper, to taste

  1. Preheat oven to 450 degree fahrenheit.
  2. Cook lasagna noodles as directed on the box. 
  3. Don't used the ready to cook noodles because they need to be flexible.
  4. Once cooked and cooled slightly, cut into fourths or small enough to fit into pepper halves.
  5. To make the meat sauce: brown meat in a sauce pan with salt and pepper. 
  6. Drain any grease. 
  7. Add pasta sauce and set aside.
  8. Save some sauce aside without added meat.
  9. To make the cheese layer: mix all cheeses, parsley, salt and pepper in a mixing bowl. 
  10. Set aside.
  11. Spoon a small amount of meatless sauce into the bottom of pepper. 
  12. Layer like so:  noodle, cheese, meat sauce, etc. until full,  making sure you top with a noodle. 
  13. Top  each with the  remaining meat sauce. 
  14. Place into preheated oven for 30 mins.. 
  15. Halfway through cooking, top each stuffed pepper with a heaping amount of mozzarella cheese. 
  16. Let cool for a minute then..... STUFF YOUR FACE!!!!

Thanks for joining us for the first edition of Sundays with Stephie. Come back next week for a new recipe!

Friday, September 16, 2016

Frito Taco Pie

Good afternoon bloggers! Last night I made a meal suggested by Stephie. She sent me the link before heading to work. It turned out to be one of my favorite recipes. It was so easy to compile together and it was delicious to boot! I kind of messed up though. Stephie brought salsa to top the pie off with and I completely forgot about it! What a goof, right? I'd say so. The only people who had no interest in this meal (surprisingly) were the kiddos. 2 out of the 3 refused to eat it completely, but kids will be kids. My son ate it only after I sat down and helped him eat it, but he did not protest. All in all, it was a delicious meal enjoyed by the adults.

That being said, I'm ready to share this recipe with y'all. Grab those aprons and meet me in the kitchen!

Frito Taco Pie
Yields 6 Servings

You will need:

  • 1 Can Crescent Rolls
  • 1 Bag Corn Chips
  • 1 Pound Ground Beef
  • Taco Seasoning
  • Sour Cream
  • Shredded Cheese
  • 2 Small Cans Black Olives, Drained
  • Lettuce, Chopped
  • Tomato, Diced
  • Salsa


  1. Before browning your ground beef, gather and prepare your toppings (black olives, lettuce, tomatoes).
  2. After staging your toppings, proceed to brown your ground beef.
  3. Add the taco seasoning according to the instructions on the package.
  4. In a pie dish, place the crescent rolls with the pointed end facing the center and the flat ends facing outward (see picture below)
  5. Mash the triangles together until they form a cohesive "pie crust".
  6. Place a couple good handfuls of corn chips into the pie plate over the crust.
  7. Top the corn chips with your ground beef.
  8. Top the ground beef with a can of drained olives.
  9. Spread sour cream over the olives.
  10. Top with shredded cheese.
  11. Add the second can of black olives over the shredded cheese.
  12. Add one more layer of shredded cheese for good measure.
  13. Place the pie pan in a 350 degree Fahrenheit oven for 20 to 25 minutes.
  14. Let cool.
  15. Enjoy!

(Picture courtesy of

Thanks for joining me once again. I hope your family enjoys this simple, delicious recipe as much as mine did. Be sure to join us on Sunday for the first segment of Sundays with Stephie! Have a great weekend and happy blogging to all!

Tuesday, September 13, 2016

Beef Pot Roast

Hey bloggers and friends! Today we are making one of my favorite dishes, pot roast. In fact, I made this dish last week and ate half of the roast by myself. No joke. Okay, maybe I'm over exaggerating a wee bit, but I really did eat like 1/3 of the roast. I'm not even ashamed. Do some of you readers do the same thing? Leave me a comment if you aren't ashamed of your pot roast love.  

Before we begin, I want to remind y'all of the new segment coming up on Sunday. It's called Sundays With Stephie. She has some wonderful ideas and I'm positive you will love her! Now grab those aprons and chef's hats and let's make some pot roast! 

Beef Pot Roast 
Yields 6 Servings 

You will need: 

  • 3.5 Lbs Beef Chuck Pot Roast 
  • 1 Tbsp Vegetable Oil 
  • 2 Tsp Salt 
  • 1 Tsp Black Pepper 
  • 1 Cup Carrots, Diced 
  • 1 Cup Celery, Diced 
  • 1 Cup Onion, Diced 
  • ¼ Cup Butter 
  • 1 Tsp Dried Rosemary 


  1. Preheat the oven to 275 degrees Fahrenheit. 
  2. Pour vegetable oil into a large oven-safe pot over medium-high heat.  
  3. Season the chuck roast with salt and black pepper.  
  4. Brown the meat on both sides in the hot oil, and transfer to a plate. 
  5. Stir carrots, celery, and onion into the pot, and cook until vegetables start to release their juices, about 3 minutes.  
  6. Loosen any brown flavor bits on the bottom of the pot. 
  7. Add butter, and cook until the onions are translucent, about 5 minutes.  
  8. Sprinkle in the rosemary, stir the vegetables, and return the roast to the pot.  
  9. Cover the pot with a lid. 
  10. Roast in the preheated oven until the chuck roast is tender, about 2.5 to 3 hours.  
  11. Season vegetables with additional salt and black pepper, if desired. 
  12. Enjoy! 

Thanks for joining me in all my pot roast loving glory today! I'll be back soon, more than likely on Friday with a dessert recipe. I've been wanting to do a dessert recipe for some time; I just never get motivated enough to choose one that I enjoy more than another. Anyway, have a great evening and happy blogging to you all!